True Italian food produces so many wonderful flavors with very few ingredients. That’s exactly what Johnny’s Italian Steakhouse is doing in the KCL kitchen.
Johnny's Easter Buffet is Sunday, April 16th from 10 a.m. to 3 p.m.
Sausage and Mussels
- 7 oz fresh mussels, cleaned
- 2 tsp of chopped garlic
- 3 sprigs of fresh thyme
- 1 tsp of chopped parsley
- 8 oz of cooked spaghetti
- 1 oz of butter
- 1 ½ tsp of red chili flake
- 4 oz of mild Italian sausage
- 4 oz white wine
- ¼ tsp Sundried tomato pesto
1. Place butter, garlic, red pepper flake, and Italian sausage in a sauté pan over medium heat. Do not burn the garlic. Cook until sausage is done and garlic is fragrant, about 4 minutes.
2. Add mussels, thyme sprigs, and sundried tomato pesto.
3. Add White wine and cover until mussels have opened, about 2-3 minutes.
4. Heat spaghetti in water, then add to pan. Add parsley and toss all together. Serve in a pasta bowl garnished with parsley.
